Sweet Corn time!
Soons is famous for many things…donuts, pies, cider… and sweet corn! August is the time to overdose on corn on the cob – grill it, boil it, microwave it, freeze it! Here’s our advice on how best to enjoy this magical summertime staple.
*It’s best to WAIT to husk the corn til just before cooking* And don’t wait – use it ASAP, and keep it cold!
Boiling: Husk and place in boiling water for about 3 minutes; you’ll notice the corn darkens slightly. Don’t add salt to the water – it will toughen the corn by drawing moisture out it. You don’t need sugar either.
Another method/trick (via Facebook viral video!) to avoid the husk/silks mess is to boil inside the husk in a tall pot with the ear top/silk side down; 10 minutes max; pull from the pot, chop off the end an inch or two in, and then “pop” the ear right out, “clean” and ready to eat!
Microwave: You can leave it in the husk then cook on high for 3 minutes.
Grilling: In the husk: place over medium heat; turn it occasionally so all the husk browns evenly, about 10-12 minutes.
Freezing: There are many variations on freezing. We like the method at: www.therealfarmhouse.com/how-to-freeze-sweet-corn-the-easy-way/ Remove kernels and blanche it – only a minute is necessary – then hit it with cold water to stop the cooking, then put into freezer bags.
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Sweet corn season is short, so it's worth making the most of it while it lasts. The tip about not salting the water is something a lot of people get wrong - it really does draw moisture out and toughen the kernels. And leaving the husk on for grilling or microwaving keeps the natural sugars locked in and makes cleanup easier. If you're hosting a summer cookout or feeding a crowd, having reliable food service support matters, and Compass Group phone number is useful for questions about catering and food service operations. Good corn and good company are the whole point of August.
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